Paris Baguette Canada Franchise information


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About Paris Baguette Canada

  • How Much It Costs
  • About Paris Baguette Canada
  • Why Paris Baguette? Why Now?
  • Why the Bakery Café Category?
  • Why Franchisees Love Paris Baguette?
  • Why You?
  • The Investment & How Much Can I Make?
$718,065 - $1,801,600
Start-Up Cost
Initial Franchise Fee

Paris Baguette is a bakery café franchise with more than 4,000 units across the globe. The global brand first franchised in the U.S. in 2015 and has since established over 160 locations in markets across the country, making it one of the premier franchise opportunities in its category. Paris Baguette’s primary mission, executed every day by its expert staff of bakers, cakers and baristas, is to share moments of joy with guests and help guests share moments of joy with their friends and family by providing world-class cakes, pastries, coffees, breads and other French-inspired bakery café fare. To find out more information on costs to buy this franchise, please visit

Paris Baguette does two things better than any other bakery/cafe franchise: a comfortable, inviting customer experience and the highest-quality baked goods and coffees.

While other bakery concepts continue to transition into full-service restaurants, leaving the lucrative segment largely free of competition, Paris Baguette remains focused on its mission to become the best neighborhood bakery café in the world.

The brand has decades of experience, a globally beloved brand name with its 4,000 cafés, a proven record of nearly a decade in North America, best-in-class operations, support and infrastructure. 

Paris Baguette opened 43 new cafés opened across the U.S. and Canada, awarded 100 new franchises awarded and had 50 leases signed for cafés in development. 

Paris Baguette deeply researched the $17 billion bakery cafe category and found significant gaps in the market that it can fill with top-notch quality goods. Where do most Canadians get their cakes from? The grocery store. Most “bakeries” across the country now mainly focus on selling soups, salads and sandwiches. Many Canadians simply don’t know where they’d go to find a simple yet delicious croissant made with an old world technique by a local baker.

Paris Baguette positioned itself to disrupt that stagnant, uninspiring model. 

“Our research went deep into the community, ensuring that our brand positioning was designed to fill important gaps,” said Eric Lavinder, chief development officer with the brand. “People crave food brands that ignite all senses and ultimately bring them great joy. In order to get to 1,000 locations, we have to give the guest something they are not used to in their communities. We are confident we can fill that gap with our elevated neighborhood cafe concept.”

As Paris Baguette begins to take off in Canada, franchisees can look to their American counterparts for inspiration. Currently, the brand has over 150 stores across the United States and Canada, and plans to open 1,000 by the end of the decade.

“The potential with Paris Baguette is endless,” said Helen Kim, a franchisee based in Las Vegas.

Ai Lin, another Las Vegas franchisee, said “Paris Baguette is truly focused on how to expand into different markets across the country. And I want to be part of that growth.”

Paris Baguette seeks well-capitalized investors for multi-unit area development deals. In fact, Paris Baguette offers a discounted franchise fee for area development deals. 

The brand offers investors an easy-to-manage, streamlined business model with a proven track record in the U.S. and Canada. For investors who want to manage a booming business in an in-demand space that’s proven pandemic-resistant, Paris Baguette offers not only a profitable model, but also a chance to spread joy within the community.

For entrepreneurs with a love of handmade baking artistry, Paris Baguette offers an opportunity like no other.

The total investment to franchise with Paris Baguette ranges from $718,065 - $1,801,600 including a $50,000 franchise fee. 

According to the brand’s Franchise Disclosure Document, Paris Baguette stores enjoy a whopping $2,739,236 average unit volume across the system.

How Much Does It Cost to Open a Paris Baguette Franchise in Canada?

Q&A With Eric Lavinder, Chief Development Officer

Paris Baguette’s Chief Development Officer discusses what makes the brand unique, recent milestones and what’s to come.

Paris Baguette, the bakery café concept with 4,000 units worldwide, is amid an exciting growth trajectory, and they have no signs of slowing down. As the brand aims to establish 1,000 U.S. units by 2030, Eric Lavinder, chief development officer, discusses why now is a great time to invest in the brand and how Paris Baguette stands out within the fast-casual space.

1851 Franchise: How did you fall into franchising?

Eric LavinderFranchising is something that I believe you just fall into. Unless you have history in the industry or a family member that has owned franchises, it’s not the path you would just wake up one day and think to be involved in. 

For me, I had worked for a bank and commercial real estate for a while, and I was really looking to do something on my own. I got into franchising through franchise ownership first and then went to work for the franchisor after learning all the great things that a franchisor does to help support franchisees. 

1851 Franchise: How has experience on both sides impacted how you view franchising now?

Lavinder: The most interesting part of my journey has been learning how hard it actually is to truly support franchisees. Not because we’re not capable or experienced, but because we want to help them in every way we possibly can. It’s not just about signing the agreement or evaluating a lease, it’s about helping the franchisee through every step of the process– after they open and through the term of their agreement. Along this journey, there can be trials, disagreements and directional differences– it’s not just a set-it-and-forget-it deal. As a franchisee, you are not aware of how many opinions are being given to the franchisor side. There is a group of people who are all giving feedback and asking for more or less, and the franchisor has a lot of data and information to help them figure out how they’re going to best support the collective franchisees, not just the individual franchisee.

1851 Franchise: How has the experience in marketing, operations and now, sales, propelled you as someone who is now developing or awarding franchises?

Lavinder: Every franchisee that’s coming into the system — and those already in the system — have things they’re really good at and things they struggle with. No one can be the best or the most experienced in everything, so it's a matter of figuring out how you best support each set of franchisees, whether it be operationally, training, hiring, recruiting, catering and any other various areas of need. There are so many different things you can do to support them. It's figuring out how you can best help that collective group of people to help drive their business through benchmarking or KPIs and having great conversations between franchisees. 

From my standpoint of just specifically franchise development, having owned and operated a number of locations has given me an opportunity to really see how much goes into the development process and how important it is. I want to create those systems and processes for current and new franchisees through best practices for things that I probably experienced pitfalls with firsthand. I want to prevent those things from happening to people in the future. 

The franchisee needs to be happy and successful, and the franchisor wants to have the royalties coming in for more advertising and more room for growth. Supporting that both ways, not just one direction, is very important in the bigger picture for long-term sustainability.

1851 Franchise: What are you excited about with Paris Baguette?

Lavinder: I love Paris Baguette for so many reasons. We’re a large enterprise brand, but in the U.S., we’re an emerging brand. That, to me, is amazing because you’ve got the staying power, brand awareness, financial resources, great leadership and proven concept, but in the U.S., we can operate like an emerging brand. People have traveled and recognize the brand, but because we’re emerging in the U.S., we have a great opportunity to bring in franchisees who already know the brand, have experienced the flavor profiles or are excited about bringing something new to North America.

1851 Franchise: How are you approaching development given the supply and demand issue?

Lavinder: We don’t really have to sell people on what the dream is, and that puts us in a much better situation for franchise development. We can focus on making sure that we’re growing in the right markets with the right people. We’re at a very interesting time in the brand’s history and growth, and we’re being selective to find what we believe are the right partners to help us continue to grow the brand.

We’re in the niche of the neighborhood bakery café, and others aren’t doing what we’re doing. We’re really staying true to our roots. We’re working to ensure that while we’re growing as fast as we can, that we do so while maintaining that same level of consistency and control to avoid the same pitfalls that other brands who have grown too quickly have experienced. It’s a very delicate balance of growing quickly but making sure that we can handle that growth.

1851 Franchise: Why is Paris Baguette friendly to almost every type of customer?

Lavinder: Bread is a universal food. Everyone eats some type of bread product, and most, if not all, love coffee, hot chocolate, espresso or a cold brew. Who doesn’t like a little bit of chocolate or a donut? 

We have breakfast, lunch, dinner, snack and dessert; we have so many opportunities for someone to come in and enjoy a snack or meal from Paris Baguette. We cover all three dayparts and everything in between.

Our ability to offer so much variety to so many different people is what helps us stand out and scale.

1851 Franchise: If you go back to when you decided to be a franchisee, assuming you’re appropriately capitalized, is there any hurdle that would prevent you from saying “yes” to this opportunity?

Lavinder: As long as you don’t mind hard work, which is any restaurant business, the only other hurdle is financial. The bigger the investment, the bigger the opportunity. If it had been available at the time, the top things I would’ve looked at in this opportunity are validation, Item 19 and actual growth, and we are seeing substantial success in those categories.

1851 Franchise: What do you want a candidate to know about the opportunity?

Lavinder: You should evaluate what you’re looking for. This is an amazing brand with amazing potential for growth, but it has to be the right fit for the right person. This is hard work. You will get up early in the morning to get the café ready to sell cakes, breads and pastries all morning. But, the work is very rewarding. You also have a tremendous team behind you with years of experience.

We’re finding, as we grow into new markets, that we have great success in newer markets. We’re bringing the concept to people who have seen or heard of us, but haven’t been able to make it to New York, New Jersey or California to try Paris Baguette. When we open in a new market, there’s this group of people who are so excited for us to be there, and they spread that excitement to friends, family members and coworkers. This pattern just solidifies our ability to continue expanding the brand across the country with a tremendous reception each time.

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